helps fight the common cold (I make a wonderful tea with it during flu season)

But what I really like about it is its spiciness-that zing it brings to almost everything you make with it.

Which brings me to the this vegan ginger chocolate chip cookies. What can I say about them? Um, they’ve got that spicy ginger touch, they’re studded with chocolate, they’re amazing! What I really like is that you can make them when you stumble in around 2 a.m. and you want a quick, sweet snack but there’s no butter or eggs in the house.

Yes, I am down for that!

Of course, you have to have some candied ginger on hand, which I usually do. If you do not, please go out and grab some…you know, preferably before that early morning stumble.

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Mondo is a self-taught baker, food stylist, and the owner of Mondo’s Morsels. When she's not working or studying American Sign Language, you’ll usually find her waiting impatiently for the latest episode Mr. Robot and stuffing her lactose-intolerant face with bacon-filled grilled cheese sandwiches.

i have a recipe like this. it’s one box of cake mix, one tub of cool whip {i use the light} and one egg. mix it toethger and drop onto the pan like you did. you can roll them in powdered sugar or sprinkle them then bake at 350 for about ten minutes until the tops crack . sooooooo yummy and {kind of} good for you. 🙂